Dried Cinnamon Bark Strips Rou Gui 500g Peeled Cassia for Braising Stews and Soups

Peeled Cinnamon Bark Strips, known in TCM as Rou Gui (肉桂), from the dried inner bark of Cinnamomum cassia. These quill-like strips are a classic warming spice and traditional Chinese herb, valued in TCM for their hot nature and pungent, sweet flavor. Traditionally associated with supporting warmth and circulation in herbal practice, they are widely used in braising, stewing, and slow-cooked dishes. A versatile pantry staple for both culinary seasoning and traditional herbal recipes.

Key Selling Points

• Peeled cassia bark strips supplied in a 500g resealable bag
• Botanical source Cinnamomum cassia, the classic Chinese cinnamon
• Known in TCM as Rou Gui, traditionally valued as a warming herb
• Nitrogen-flushed packaging helps preserve aroma and freshness
• Ideal for braising meats, simmering soups, and spicing stews

Quality & Sensory

The strips typically show a reddish-brown color with a smooth, peeled surface and a slightly curled, quill-like shape. They carry a warm, sweet-spicy aroma, and when simmered they release a rich, woody sweetness with gentle heat that deepens braises and broths.

Technical Specifications

Usage Scenarios

• Add to braising liquids for pork, beef, or poultry
• Simmer in soups and stews for warm, sweet-spicy depth
• Use in marinades and spice blends for slow-cooked dishes
• Combine with star anise and bay leaf in classic Chinese master stock

Traditional Uses

In TCM theory, Rou Gui is considered hot in nature with pungent and sweet flavors, traditionally associated with warming the kidneys and supporting yang. In folk and culinary practice, cinnamon bark is a staple of Chinese braising and red-cooking, often paired with star anise, cloves, and dried tangerine peel. It is also traditionally added to winter soups and tonic-style decoctions for its warming character.

FAQ Q&A